This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu, Dhrithi, and Appa Ramachandran for the photos!

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Saturday, October 22, 2011

I happened to go through a food article in a travel magazine which was very interesting and informative for a food lover like me. When I grazed through the ingredients required for the melt in the mouth Pandhari Laddoo mentioned in the article, it struck me that the ingredients were very much the same as the ones used for making Maavu Urundai. The secret ingredient which converts the delicious Maavu Urundai into the special Pandhari laddoo is khoya.

Friday, October 21, 2011

Adhirasam is one of the most delicious sweets made out of jaggery and flour. Rice flour Adhirasams are slightly tricky to prepare. Much depends on the consistency and quantity of the jaggery syrup used to make the dough while the texture of the rice flour is also very important.

Here is a foolproof recipe to make delicious Adhirasams using wheat flour.

Thursday, October 20, 2011

This Word Square in Tamil which amazed me in my childhood , springs up in my mind whenever I see a Jilebi or even hear the word Jilebi.

Now a days the traditional sweets have started to undergo a total makeover under the efficient hands of expert halwais / sweets makers. I was excited to hear about the Apple Jilebi served at a wedding party which my brother attended.

Wednesday, October 19, 2011

With Deepaavali just around the corner, the sweet shops are competing in showcasing their most innovative food crafts. It is amazing to watch the multitudes of edible art pieces crafted in different colours and shapes using just maida ( plain flour ), sugar and ghee as the basic ingredients.

1. Blanch pista and grind into a smooth paste adding one pinch of edible green colour and little water.

2. Mix cooking soda and maida and rub two tbsps of ghee into it, until the mixture resembles bread crumbs.

3. Add the ground pista paste and make a soft dough sprinkling little water if necessary.

4. Beat the remaining three tbsps of ghee and three tbsps of rice flour into a smooth paste. This is called 'saati'.

5. Divide the pista and maida dough into four portions and knead them into balls.

6. Roll one ball into a thin chapati using a rolling pin.

7. Apply one spoon of saati all over the chapati and keep aside.

8. Roll out another chapati and place it on the previous chapati painted with saati.

9. Apply saati over the second chapati.

10. Repeat the same with two more chapaties.

11. Apply saati on the fourth and last chapati and tightly roll all the chapaties together.

12. Cut the roll using a sharp knife into ten slices.

13. Roll out the cut pieces into 1/4 inch thick poories with the cut sides up, dusting with rice flour if necessary.

14. Heat oil in a kadai.

15. In the mean while wash the mixer used for grinding pista with little water and add it to the sugar with two more cups of water. Add a pinch of edible colour and boil the same till it reaches one thread consistency. Add a few drops of lime juice to lend gloss to the finished product.

16. When the oil is hot enough turn down flame to medium and fry the pista poories till the edges start turning golden brown in colour.

17. Drain the poories and then dip them in the hot sugar syrup coating them well with the syrup.

18. Remove poories from the syrup after three minutes and arrange them on a plate.

Wednesday, October 5, 2011

VIJAYADASHAMI - It is the day to celebrate the victory of virtue over vice, good over evil, knowledge over ignorance and light over darkness. It is the day when Goddess Chaamundeswari annihilated the buffalo headed demon Mahishaasura - the dark lord who symbolized evil might and ignorance. By slaying him after waging a war against him for nine days Mother Goddess Chamundeswri restored peace and happiness among the terrorised mortals.

Vijayadashami - the victorious tenth day of Navaraatri / Dasara is an auspicious day to begin new endeavours and to start Vidyaabhyaasam ( initiation ceremony for learning ) for children.

Though sweet shops are abuzz with roaring business on this day, preparing a special sweet at home as an offering to the Goddess is a most fulfilling experience.

Kesari baath is a traditional sweet dish of Karnataka which is very quick and easy to make. It is served with the morning breakfast or with the evening tea and snack. As far as the children are concerned it is an all time sweet. Kesari baath the all time favourite is an appropriate prasaadam for Vijayadashami as well.

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THANKS TO AKKI AND D2 FOR THE BEAUTIFUL KOLU AND THE LOVELY CLICKS

OTHER THAN CLAY, DASARA GOMBES ( DOLLS ) ARE MADE OUT OF VARIOUS OTHER MATERIALS LIKEMETAL,WOOD, PLASTER OF PARIS, PORCELAIN AND PAPIER MACHE. THE DOLLS ABOVE ARE MADE OF PAPIER MACHE.

INGREDIENTS

Semolina - 1 cup

Sugar - 1 cup

Ghee - 6 tbsps

Cashew nuts - 2 tbsps

Raisins - 2 tbsps

Saffron strands - 1 pinch

Edible saffron colour - 1 /2 pinch

Powdered Cardamom and edible camphor - 1 pinch

METHOD

1.Soak saffron strands in little warm water and keep aside.

2. Heat two tbsps of ghee and fry the cashew nuts and raisins and remove with a slotted spoon and keep aside.

3.Decrease flame and fry the semolina in the same ghee till it emanates a pleasant aroma.

4.At the same time boil three cups of water in a saucepan on the second burner of the stove.

5. Dissolve the saffron colour in the boiling water and pour it gently into the semolina.

Tuesday, October 4, 2011

Aval Pittu does not involve steaming like other pittus and it can be prepared very easily.This is one of the delicious giveaway prasaadams which can be effortlessly prepared for Navaraatri.

PANRUTI IN TAMIL NAADU IS VERY FAMOUS FOR THE BRIGHT AND COLOURFUL CLAY DOLLS DISPLAYED IN KOLUS. IDOLS OF DEITIES AND DOLL SETS LIKE KALYAANA ( MARRIAGE ) SET, SETS DEPICTING TEMPLE CAR FESTIVALS, SETS WITH KRISHNA AND THE DANCING GOPIKAAS WHICH ARE INTRICATELY MADE REFLECTS THE ARTISAN'S IMAGINATION AND CREATIVITY. MIXING AND MATCHING THE DOLL SETS ADDS FUN AND A UNIQUE TOUCH TO THE KOLU.

THESE ARE PORCELAIN DASARA DOLLS PICKED UP IN A REMOTE VILLAGE OF TAMIL NAADU.THE PROPORTIONS OF THE ANIMALS AND THAT OF THE BIRDS ARE IRRELEVANT TOTHE TOY MAKER AS WELL AS THE HOME MAKER WHO DISPLAYSTHEM IN HER KOLU.

INGREDIENTS

Hard beaten rice - 2 cups

Turmeric powder - 2 pinches

Salt - 1 tsp

Juice of one small lime

Oil - 2 tbsps

Ghee - 1 tsp

Mustard seeds - 1/4 tsp

Broken red chillies - 3

Asafoetida - 1 pinch

Curry leaves - a few

Bengal gram dal ( soaked till soft ) - 2 tbsps

METHOD

1. Dry roast beaten rice till it becomes reddish brown in colour.

2. Grind the roasted beaten rice till it looks like sand and empty it on a deep plate.

3. Add a pinch of salt and turmeric powder to 1/2 a cup of boiling water .

4. Add this water little by little and moisten the roasted and ground beaten rice using your palm.

5. Cover it with a lid and allow it to soften for half an hour.

6. Mix the remaining turmeric powder and salt into the lime juice and keep it aside.

Avare kaalu ( field beans ) has already started flooding the market, while the season is still far away. The kaalu lovers of Karnataka are having a field day, and are already relishing a great variety of kaalu dishes.

THIS IS A GANESHA DOLL FROM KERALA. IT IS CARVED OUT OF A WHOLE COCONUT.THE DRY COCONUT RATTLES INSIDE THE STOMACH OF GANESHA.

THIS WOODEN BOAT IS ALSO FROM KERALA.

METHOD

1. Wash and cook kaalu ( field beans ) adding enough water so that the beans become soft but not mushy.

2. When the beans are soft add salt and cook for a few more minutes. Drain excess water if any.

3. Heat oil in a pan and add mustard seeds.

4. When the mustard splutters add black gram dal and bengal gram dal and fry until they become golden in colour.

5. Add the broken red chillies and decrease flame.

6. Stir in asafoetida, turmeric powder and then the curry leaves.

7. Add the cooked kaalu/beans, mix well with the seasoning and cook till dry.

8. Add the lime juice and switch off flame.

9. Mix well and garnish with fresh coconut gratings and the fresh coriander leaves.

Offer the delicious Avare Kaalu Usli bursting with its distinct flavour to Mother Goddess and give away the prasaadam in banana leaf cups to the happy visitors. The banana leaf cups will enhance the flavour of the kaalu usli.

Saturday, October 1, 2011

Kobbri Sakkre is the most commonly prepared giveaway prasaadam in the Mysore region. Kobbri sakkre packed in butter paper covers are given to the visitors as a token of sharing joy,be it a naamakarana(naming ceremony) of a baby or just an auspicious Friday.

THIS IS A KONDAPALLI TOY GANESHA. KONDAPALLI TOYS ARE MADE IN ANDHRA AND THEY HAVE A PROMINENT PLACE IN DASARA KOLUS.THE VILLAGE TOY SET IS VERY POPULAR AND IS USED IN CREATING MODEL VILLAGES IN THE KOLU.

LIGHT SOFT WOOD, GLUE, SAW DUST AND THE PASTE OF TAMARIND SEEDS ARE USED TO MAKE THESE TOYS.

THE WAY IN WHICH THE DETAILS ARE CARVED IN THE DELICATE AND FRAGILE DOLLS IS AMAZING.

Navaraatri is a very busy festive season. Visitors pour in to each others houses to behold the kolus , to accept taamboolam and to invite each other to their respective kolus.Since they need to accommodate a number of kolu engagements on a given day,they tend to drop in at all odd hours of the day.

THIS MINIATURE GANESHA IS A KONDAPALLI BOMMALU (DOLL ) . HE IS HODING A VEENA AND RIDING A PEACOCK.THE BRIGHTLY PAINTED DOLL IS ONLY ONE INCH IN HEIGHT. PHOTOGRAPHING THIS TINY GANESHA WAS A DIFFICULT TASK .THANK YOU AKKI FOR THE LOVELY CLICK.

Kobbri Sakkre can be prepared with one swish of the mixer when you are caught unawares by the surprise visitors during the festival season.

INGREDIENTS

Sugar - 2 cups

Roasted gram ( hurigadale )- 1 1/2 cups

Grated dry coconut ( copra ) - 1 cup

Cardamom Powder - 1/4 tsp

METHOD

1. Grind sugar and cardamom powder smoothly.

2. Add roasted gram and run the mixer for half a minute.

3. Add grated copra and again grind for half a minute.

Remove the kobbri sakkre in a bowl and blend the now slightly coarse mixture well. Offer this to Mother Goddess in the evening.

Remove the kobbri sakkre in a bowl and blend the now slightly coarse mixture well. Offer this to Mother Goddess.

Pack the Kobbri Sakkre in small paper packets to be given away to the visitors along with the tamboolam

The word Panchaamrutam means five nectars. Panchaamrutam or Rasaayana is basically a mixture of banana slices, fresh coconut gratings, honey, powdered jaggery and ghee. It is an essential item in all traditional poojaas.

Panchaamruta snaanam ( bath ) is one of the various snaanams offered to a diety. It is then given to the devotees as prasaadam.The ancient idols of dieties in ancient temples, were usually made of medicinal substances. When the panchaamrutam is poured over the diety during abhishekam ( holy bath ), it acquires some of the idol's medicinal properties. Savouring this prasaadam and the intense positive thoughts of the faithful devotee helps in curing his illnesses.

Panchaamrutam / Rasaayana is a traditional dish given as prasaadam in many temples.It is also prepared along with other sweets and savouries during festivals.

THIS CHANNAPATNA DOLL HAS HIS HEAD FIXED ON A SPRING, AND THUS HE NODS

HIS HEAD AT THE SLIGHTEST TOUCH.

THIS IS A TOY GANESHA FROM CHANNAPATNA , THE TOY TOWN OF KARNATAKA.THE TRADITION OF TOY MAKING IN CHANNAPATNA DATES BACK TOTHE TIME OF TIPU SULTAN. THE ARTISANS WERE BROUGHT DOWN FROM PERSIA TO TRAIN THE LOCAL CRAFTSMEN IN TOY MAKING.THEY USED THE LOCALWOOD AND HERBAL DYES TO MAKE THE FAMOUS CHANNAPATNA TOYS.

Panchaamrutam /Rasaayana is a healthy and easy to prepare giveaway prasaadam for Navaraatri.

With the mentioned basic ingredients other fruits like apples, oranges, raisins, cashew nuts and various other ingredients can also be added to lend colour and a festive look to the Panchaamrutam / Rasaayana.

INGREDIENTS

Sliced sweet bananas - 2 cups

Raisins - 2 tbsp

Cashew nuts - 2 tbsps

Fresh coconut gratings - 2 tbsps

Honey - 2 tbsps

Powdered jaggery - 2 tbsps

( I added 2 tbsps of diamond sugar )

Cardamom powder - 1 pinch

METHOD

1. Mix all the ingredients together except the banana.

2. Slice and mix in the banana to the above mixture.

3. Add cardamom powder.

4.If you want to add apple pieces, add a few drops of lime juice to the cut apple pieces and shake them well in a closed container before adding to the Panchaamrutam / Rasaayana.

Offer the Fruit and nut nectar to Mother Goddess and give away the Panchaamruta prasaadam in leaf cups to your guests on a happy Navaraatri evening.

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.